Pappardelle Bolognese

by Michelle on December 15, 2010

I am having so much fun so far this Christmas season even though it is so bitter cold. But with all the rich desserts, cheese logs, dips and booze, I really needed a break.

And decided to make Tyler’s Pappardelle Bolognese and I could not have made a better choice. The Pappardelle Bolognese was so good and probably one of the best red sauce pasta dishes I’ve ever made. It is loaded with vegetables which add so many flavors but the last minute addition of a large spoonful of Ricotta Cheese put this dish over the top! Be aware that this dish takes almost three hours to make, but it’s so worth the extra time and effort.

I served the Pappardelle Bolognese with Cavatelli Pasta. I am really beginning to love the Cavatelli pasta shape, it holds sauce so well, especially the heavier, red sauces. It is a huge recipe, but don’t be concerned, just freeze the leftover sauce for another day but do remember to label the container. And believe me, you will be happy to have the extra sauce all ready when you need it.

Pappardelle Bolognese
Recipe from “Eat This Book” by Tyler Florence

Olive oil
1 medium onion, finely chopped (I used 6 chopped green onions. Save some of the chopped tops for garnish)
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
5 garlic cloves, minced (I used more garlic)
1 pound ground veal (I used all beef)
1 pound ground beef
1 cup dry white wine
2-28oz. cans whole tomatoes, drained and crushed by hand
4 cups chicken stock
Salt and pepper
1 cup milk

1 large spoonful of ricotta cheese
Parmesan cheese
Fresh herbs, such as oregano or basil (I used oregano, basil and tarragon)

1. In a large heavy bottomed saucepan, heat a 2-count of oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are tender but not browned.
2. Turn up the heat and add beef and veal. Break up the meat with a wooden spoon and cook until meat is no longer pink.
3. Add the wine and simmer for about 8-10 minutes or until wine is almost evaporated.
4. Add the tomatoes and chicken stock. Lower the heat and simmer very slowly for 1.5-2 hours, stirring every now and then, until the sauce is very thick.
5. Cook the pasta according to package directions. (I used Cavatelli Pasta)
6. While the pasta is cooking and the sauce has thickened add the milk. Continue simmering until sauce once again thickens about 20 minutes.
7. Season with Salt and freshly ground Black Pepper to taste. Turn the burner down as low as you can.
8. When your pasta is ready, add Ricotta and Parmesan to the sauce and blend. If the sauce is too thick add a little bit of the pasta water.
9. Toss pasta with sauce. Garnish with grated parmesan and freshly minced parsley. Delish!

AllRightsReserved@BigBlackDog

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Comments

  • Kim December 15, 2010 at 8:11 am

    This dish looks beautiful Michelle. I’ve made Tyler’s bolognese too and and it has become my go-to. Looks delicious.

  • kat December 15, 2010 at 10:17 am

    That looks os fantastic I want a big bowl of it right now!

  • Cass at That Old House December 15, 2010 at 10:32 am

    This is perfect for me to make for today … and have plenty left to feed hungry houseguests arriving tonight and tomorrow at all odd times of the day and night. Thanks! A step above the usual meat sauce.
    Cass
    PS Love cavatelli too …and my Italian friends make sure I pronounce it correctly!

  • Barbara Bakes December 15, 2010 at 12:07 pm

    My family would love this meal. I also love having sauce in the fridge to use later. Bookmarking!

  • teresa December 15, 2010 at 2:01 pm

    okay, i HAVE to try this! i love that it’s slow cooked and that it has all of those vegetables, deliicous!

  • Melanie December 16, 2010 at 7:43 am

    Mmmmm. Looks very yummy. I love cooking Italian and I’ve had good results with Tyler’s recipes so I want to try this. I recently tried a new pasta shape, bucatini. My husband is not so sure he likes it though. It’s hard to eat the noodles when the air goes right up thru the middle of them.

  • Jenny December 16, 2010 at 6:13 pm

    I have been dreaming of this since I read the post, and today bought the ingredients. We have just gotten up from the table (well, most of us) where my teenage son is eating his FIFTH plateful and my husband had a bowl of sauce with some bread for his “dessert.”
    Thanks so much for sharing this recipe. It was simple and delicious.

    • Michelle December 17, 2010 at 12:38 am

      Jenny,

      Thanks so much for getting back to me with your experience with Tyler’s recipe. I always enjoy Tyler’s recipes and have many on my blog. But the Pappardelle Bolognese was, honestly, the best one I’ve tried yet.

      Michelle

  • Barbara @ Modern Comfort Food December 16, 2010 at 8:48 pm

    I’m always up for a slow cooked pasta sauce, and this one really fits the bill, Michelle. I can see why you’re so smitten with this recipe. And your stunning photos make me want to just dive in with my fork! Must try.

  • Jenny December 22, 2010 at 6:18 pm

    Made this again tonight with cavatappi pasta and it was perfect!

    • Michelle December 22, 2010 at 8:26 pm

      Don’t you just love the Cavatelli Pasta! It is one of my favorites. I never paid much attention to pasta shapes but I have 2 friends that are Italian and they both discuss Pasta Shapes, especially my friend Lucy. I’ve learned so much from her. Now I take my time in the pasta aisle at my market, just to make sure I don’t miss one!

      Another great shape is Fusilli, it’s like a hallow tube in a curly-que shape and so much fun. It comes really long like linguine but I have not found the long variety yet, but I keep looking for it.

      Here’s a pasta dish where I used a short Fusilli pasta so you can see how it looks:

      http://bigblackdogs.net/fusilli-with-capers-fresh-tomatoes-and-lemon/

      Michelle

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